Pumpkin Mixed Greens Salad With Maple Vinaigrette

• 2 tablespoons raw pumpkin seeds
• cooking spray
• 1 cup cubed peeled fresh pumpkin (1/2-inch cubes, about 8 ounces)
• 1/2 teaspoon minced fresh thyme
• 3 tablespoons red wine vinegar
• 1 tablespoon extra virgin olive oil
• 2 teaspoons maple syrup
• 1/4 teaspoon salt
• 1/8 teaspoon fresh ground black pepper
• 8 cups mixed salad greens

1. Preheat oven to 400u0b0.
2. Place pumpkinseeds in a medium nonstick skillet over medium heat. Cook 5 minutes or until toasted, stirring frequently. Remove from pan.
3. Coat pan with cooking spray. Add pumpkin, and cook 8 minutes or until browned and tender. Remove from pan. Add thyme, tossing to combine. Cool.
4. Combine vinegar, oil, syrup, salt, and pepper, stirring with a whisk. Drizzle over salad greens; toss well to coat. Add pumpkin and pumpkinseeds; toss.

pumpkin seeds, cooking spray, pumpkin, thyme, red wine vinegar, extra virgin olive oil, maple syrup, salt, fresh ground black pepper, mixed salad greens

Taken from www.food.com/recipe/pumpkin-mixed-greens-salad-with-maple-vinaigrette-244958 (may not work)